Hamburger Recipe

Form the patties

Divide 1 lb ground beef into four equal portions (~4 oz each). Gently form each portion into a patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb—this helps the patty stay flat while cooking.

Season

Season both sides of each patty evenly with kosher salt (about 1/4 tsp per side total) and freshly ground black pepper.

Preheat pan or grill

Heat a heavy skillet, griddle, or outdoor grill over medium-high heat until very hot. If using a skillet or griddle, add 1 tablespoon vegetable oil and swirl to coat.

Cook patties

Place patties on the hot cooking surface. Cook, undisturbed, for 3 to 4 minutes until a brown crust forms on the bottom. Flip once and cook the second side for 3 minutes for medium-rare to medium, or 4 minutes for medium-well. Adjust time for your desired doneness.

Add cheese (optional)

If adding cheese, place 1 slice of cheddar on each patty about 1 minute before the end of cooking. Cover the pan or close the grill lid for 30–60 seconds to help the cheese melt.

Rest patties

Remove patties from heat and let rest on a plate for 2 minutes. This helps redistribute juices and prevents the buns from getting soggy.

Toast buns

Meanwhile, spread softened butter or a small amount of mayonnaise on the cut sides of 4 buns. Toast them cut-side down in the hot skillet or on the grill for 30–60 seconds until golden and slightly crisp.

Place a toasted bottom bun on a plate. Add leaf lettuce, then set the cooked patty (cheese-side up if used) onto the lettuce.

Top the patty with a tomato slice and a few rings of red onion as desired.

Spread ketchup, mustard, and/or mayonnaise on the top bun (or directly on the toppings) to taste, then place the top bun onto the sandwich.

Serve each burger with one dill pickle spear on the side.